This tart will be gone before it gets to the table! The classic flavors of salami and spinach go together perfectly!
|2||Tenderflake® Frozen Deep Dish Pie Shells, defrosted|
|1 tsp||(5 mL) Dried oregano, divided|
|1/4 cup||60 mL) Chopped fresh parsley, divided|
|1 tsp||(5 mL) Cornmeal|
|2 cups||(500 mL) Fresh baby spinach|
|2 cups||(500 mL) Sliced mushrooms|
|1/2 Pkg||(175 g) Maple Leaf® Natural Selections® Hardwood Smoked Salami, diced|
|1/4 cup||(60 mL) Ready prepared balsamic vinaigrette|
|2 cups||(500 mL) Freshly grated Mozzarella cheese|
|1/4 cup||(60 mL) Freshly grated Parmesan cheese|
PREHEAT oven to 400°F (200°C).
REMOVE pastry from foil plates. Place on a lightly floured work surface. Using a lightly floured rolling pin, carefully roll one pastry to flatten. Sprinkle pastry with oregano and parsley. Place the second piecrust on top and roll both together to 12 ½” (32 cm). Dust a 12” (30 cm) pizza pan with cornmeal. Place the double pastry on the pan. Roll the excess pastry to form a small rim around the edge. Bake in preheated oven for 10 minutes or until golden brown.
COMBINE spinach, mushrooms, salami and dressing in a medium bowl. Toss to coat. Set aside.
SPREAD ½ the cheese on the bottom of the baked pastry. Return to the preheated oven for about 3 minutes or until the cheese has melted. Top with spinach salad mixture and the remaining Mozzarella cheese, sprinkle with Parmesan cheese and return to the oven and continue baking for another 5-6 minutes.
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